RECIPES CHOCOLATE DESSERTS

Healthy-ish Dark Chocolate Coconut Truffles

Summary

Servings 40
Time Needed Prep
Ingredients 6
Difficulty Easy

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Ingredients

  • 2 cups Dates pitted
  • 3/4 cup Coconut Flour
  • 250 g Dark Chocolate
  • 1 cup Shredded Coconut toasted (we used extra fine shredded)
  • 1 tsp Vanilla Bean Paste
  • 2 tbsp Cocoa Powder

Nutrition Information

Qty per
15g serve
Qty per
100g
Energy 38.599602292769kcalcal 256.05042980278kcalcal
Protein 0.47996031746032gg 3.183816367896gg
Fat (total) 2.2940365961199gg 15.217489858175gg
 - saturated 1.4173170194004gg 9.4017712729708gg
Carbohydrate 4.2742954144621gg 28.353535087642gg
 - sugars 3.1413478835979gg 20.83812858108gg
Dietary Fibre 0.73723544973545gg 4.8904507445138gg
Sodium 2.5196397707231mgmg 16.714028329838mgmg

Nutritional information does not include the following ingredients: Dates

Please Note - Nutritional information is provided as a guide only and may not be accurate.

We don’t know if there’s such thing as healthy chocolate truffles, but these Healthy-ish Dark Chocolate Coconut Truffles are pretty close.

Instead of chocolate, cream and biscuits they contain dates, coconut flour and dark chocolate. Rolled in toasted unsweetened coconut, they’re a delightful, bite-sized piece of chocolate yumminess, and can easily be made in bulk to pop in the freezer. We love these for light snacking, without the heavy guilt!

coconut truffles | Stay at Home Mum.com.au

Method

  1. Place the dates in a bowl and cover with 1 cup of boiling water. Allow water to cool fully, and dates to expand, around 30 minutes.

  2. Add the dates and the, now cooled, water into a food processor along with the vanilla bean paste. Puree until smooth.

  3. To the food processor add the coconut flour and cocoa powder and blend again. A thick paste, like a dough, will form. Place in the fridge for 2-3 hours, until very cold.

  4. Line a baking sheet with baking paper and roll the mix into around 40 truffles, of around 2 tsp each. If in a warm climate, put back in the fridge.

  5. Meanwhile, melt the chocolate in a bowl using a microwave. Partially melt and then stir until smooth so chocolate does not become too hot.

  6. Take the truffles out of the fridge and pour the coconut into a shallow bowl. Dip each truffle in chocolate and then roll in toasted coconut before replacing on the baking sheet.

  7. Cool in the fridge for 1 hour before serving. Can be stored for as long as one week.

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About Author

Oceana Setaysha

Senior Writer A passionate writer since her early school days, Oceana has graduated from writing nonsense stories to crafting engaging content for...Read Morean online audience. She enjoys the flexibility to write about topics from lifestyle, to travel, to family. Although not currently fulfilling the job of parent, her eight nieces and nephews keep her, and her reluctant partner, practiced and on their toes. Oceana holds a Bachelor of Arts with a major in Writing and Indonesian, and has used her interest in languages to create a career online. She's also the resident blonde at BarefootBeachBlonde.com, where she shares her, slightly dented, wisdom on photography, relationships, travel, and the quirks of a creative lifestyle. Read Less

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